This is another one from Pioneer Woman’s Dinnertime cookbook (I love it so very much, so you will see a lot from here)… Thanks Ree Drummond! I love your food and al the variations and prepare ahead suggestions… Super helpful!
Sauce: 1/2 C low sodium soy sauce, 3 Tbsp sherry, 2 Tbsp brown sugar, 2 Tbsp corn starch, 1 Tbsp fresh minced ginger whisked together.
Process: First, make the sauce. Then, cut 1 1/2 lbs flank steak into thin strips against the grain and pour half the sauce over the neat in a bowl. Toss the meat in the sauce with your hands so it is coated nicely. This is when I start the rice in my rice cooker and it finishes pretty close to when the rest is done. Now, heat 3 Tbsp peanut oil in a large skillet over high heat. Add the snow peas and stir them around for a minute. Remove to a plate and set aside. Next, add half the meat to the skillet and spread it out so it is a single layer, but do not stir or disturb it for a minute. Turn the meat to the other side and cook for another 30 seconds. Remove to a plate and repeat with the remaining half of the meat. Return all the meat to he pan and pour on the rest of the sauce. Stir it around then add 1/2 C hot water. Let the sauce thicken then turn off the heat and return the snow peas to the skillet. Stir the snow peas with the meat and sauce, then serve over rice that should be done.
It looks like a lot, but only takes about 30-4 minutes from prep to table… Enjoy!